This half-cooked / half-raw concoction has become a favorite of ours during these mild early spring days. It’s super high in those hard-to-get nutrients: Vitamin B-12 from the nutritional yeast, and omega-3s from the flax oil.
1 cup quinoa (before cooking)
1/4 onion, chopped
2 stalks celery, chopped
2 cups broccoli, chopped
1 tomato, chopped
1/4 cup flax oil
1 Tbsp Bragg Liquid Aminos
4 Tbsp nutritional yeast (or more!)
splash of water
sea salt to taste
- Add the quinoa to 2 cups water. Bring to a boil. Add in onions and celery, cover, reduce heat to low and simmer for 20 minutes.
- Mix together flax oil, Bragg Liquid Aminos, and nutritional yeast. Add just a splash of water at a time to thin the mixture, until it is a mustard-like consistency.
- Pour “cheesy” sauce over the broccoli and tomatoes to soften the broccoli while you wait for the quinoa to finish cooking.
- When all the water is absorbed into the quinoa, remove from heat, and mix all ingredients together well.
- Add salt to taste.
Makes 2-3 servings.